Recipe Details

Ingredients

FOR THE FISH STICKS:

• 2 tbsp. 

  olive oil 

• 1/2 c. 

  all-purpose flour 

• 1 tsp. 

  kosher salt 

• 1/2 tsp. 

  black pepper

• 1 1/2 c. 

  breadcrumbs

• 1/2 c. 

  fresh parsley, chopped

• 3 tbsp. 

  salted butter, melted

• 1/2 c. 

  grated parmesan cheese

• 3 

  large eggs

• 2 lb. 

  cod or haddock fillets

FOR THE CARROTS:

• 1 1/2 lb. 

  carrots, cut in half crosswise

• 2 tbsp. 

  salted butter

• 2 tbsp. 

  packed light brown sugar

• 1/2 tsp. 

  kosher salt

• 1 tbsp. 

  apple cider vinegar

• 2 tbsp. 

  fresh dill, finely chopped

Description

1. For the fish: Preheat the oven to 450˚. Brush a large rimmed baking sheet with the olive oil. Combine the flour, salt and pepper in a shallow bowl. Combine the breadcrumbs, parsley and melted butter in a separate shallow bowl and mix with a fork, then stir in the parmesan. Whisk the eggs in a third bowl. 
2. 2Cut the fish into 1-inch-wide strips. Bread the fish by giving the strips a good coating of the seasoned flour, shaking off any excess. Dip in the beaten eggs until coated, then roll in the breadcrumb mixture, pressing to coat. Place the fish strips in a single layer on the baking sheet. 
3. 3Bake the fish for 10 minutes, then flip and continue baking until the breading is golden and the fish is cooked through, another 5 to 8 minutes. 
4. 4Meanwhile, for the carrots: Combine the carrots, butter, brown sugar, salt and 1/2 cup water in a large deep skillet over medium-high heat. Bring to a simmer, then cover and cook over medium heat until the carrots start softening, 4 to 6 minutes. 
5. 5Uncover and cook until the water evaporates and the carrots are tender and glazed, 5 to 7 minutes more, adding the vinegar during the last minute of cooking. Remove from the heat, add the dill and toss. Serve with the fish sticks. 

Ingredients

FOR THE FISH STICKS:

• 2 tbsp. olive oil 
• 1/2 c. all-purpose flour 
• 1 tsp. kosher salt 
• 1/2 tsp. black pepper
• 1 1/2 c. breadcrumbs
• 1/2 c. fresh parsley, chopped
• 3 tbsp. salted butter, melted
• 1/2 c. grated parmesan cheese
• 3 large eggs
• 2 lb. cod or haddock fillets

FOR THE CARROTS:

• 1 1/2 lb. carrots, cut in half crosswise
• 2 tbsp. salted butter
• 2 tbsp. packed light brown sugar
• 1/2 tsp. kosher salt
• 1 tbsp. apple cider vinegar
• 2 tbsp. fresh dill, finely chopped

Description

1. For the fish: Preheat the oven to 450˚. Brush a large rimmed baking sheet with the olive oil. Combine the flour, salt and pepper in a shallow bowl. Combine the breadcrumbs, parsley and melted butter in a separate shallow bowl and mix with a fork, then stir in the parmesan. Whisk the eggs in a third bowl. 
2. 2Cut the fish into 1-inch-wide strips. Bread the fish by giving the strips a good coating of the seasoned flour, shaking off any excess. Dip in the beaten eggs until coated, then roll in the breadcrumb mixture, pressing to coat. Place the fish strips in a single layer on the baking sheet. 
3. 3Bake the fish for 10 minutes, then flip and continue baking until the breading is golden and the fish is cooked through, another 5 to 8 minutes. 
4. 4Meanwhile, for the carrots: Combine the carrots, butter, brown sugar, salt and 1/2 cup water in a large deep skillet over medium-high heat. Bring to a simmer, then cover and cook over medium heat until the carrots start softening, 4 to 6 minutes. 
5. 5Uncover and cook until the water evaporates and the carrots are tender and glazed, 5 to 7 minutes more, adding the vinegar during the last minute of cooking. Remove from the heat, add the dill and toss. Serve with the fish sticks.